This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity. The Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. Generally requires 3-6 months of aging to fully develop flavor characteristics. Use extremely low hopping rates.

• Flocculation: low - Attenuation: 73-77%
• Temperature Range: 68-72 F
• Alcohol Tolerance: 6% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.